In a large dutch oven, heat the olive oil over medium high heat. When the oil is hot, add the onions and celery and stir, cooking for 3-4 minutes or until slightly softened and translucent. Stir in the garlic and cook for one minute until very fragrant.
Add the chili powder, cumin, kosher salt and pepper and stir to coat the vegetables, cooking for a minute or two until very fragrant.
Add the Ro-Tel (tomatoes) black beans, corn, hatch chiles, tomatillo salsa, bay leaves and chicken broth. Stir to combine and heat to boiling. Stir in the quinoa, cover the pot and reduce heat to a simmer. Cook for 10 minutes and stir in the chicken. Simmer for another 10 minutes.
Ladle the soup into bowls and serve each with a lime wedge to squeeze over the soup. Garnish with other suggested toppings.